These mini muffins should really be called “Healthy-Yet-Tasty-Toddler-Mini-Muffins-that-Mommy-Steals” because that is really what they are.

We live close to an awesome bakery – Grand Central – here in Seattle and they have the most fluffy, amazing Blueberry muffins I’ve ever had.

I checked their cookbook out of the library (really just to see this recipe ;) ) and proceeded to tweak, twist and substitute ingredients until the recipe was what I wanted it to be — full of clean ingredients, no refined sugar, and made with half whole wheat flour.

The end result is a not-too-sweet blueberry mini-muffin with a bit of a cornmeal consistency that has the chew of whole grain but isn’t so dense you don’t want to eat it. These are perfect 2 Points Plus bites that freeze well and are great for an afternoon snack (with or without your toddler).

NOTES:

  • The almond milk + cream of tartar is a vegan substitution for buttermilk. If you are OK with dairy, substitute light buttermilk.
  • My favorite flour is King Arthur. I did try this with all White Whole Wheat and they were way too dense for us, but still tasty.
  • I have been using Bobs Red Mill Date Sugar but have also seen other brands at Whole Foods and the natural section of my regular food store!

Adapted From: The Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest’s Celebrated Bakery

Mini Blueberry Muffins with Date Sugar + Honey
 
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2 Points Plus Each — Makes 48
Serves: 48

Ingredients
  • 1 cup plain, unsweetened almond milk
  • 1¾ teaspoons cream of tartar
  • 1.5 cups unbleached white whole wheat flour
  • 1.5 cups unbleached all-purpose flour
  • ¾ cup date sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups frozen wild blueberries (unthawed)
  • 4 large eggs, room temperature
  • 1.5 sticks pastured butter (or earth balance), melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • ⅓ cup honey

Instructions
  1. Preheat oven to 350F. Line mini muffin tins with cupcake liners. Combine almond milk with cream of tartar until well dissolved.
  2. Melt butter and set aside to cool. Once cooled, whisk with eggs, vanilla and honey.
  3. Combine flours, date sugar, baking powder, baking soda and sea salt in a large bowl with high sides until well mixed.
  4. Add frozen blueberries and toss until well coated. Make a well in the center and pour butter mixture into well.
  5. Pour almond milk mixed with cream of tartar around the outside edges of the dry ingredients.
  6. Using your hands, pull the dry ingredients into the wet. Use big, slow, circular strokes to avoid over-mixing. Scrape the bottom and sides of the bowl with each motion and stop mixing as soon as ingredients are incorporated. This is a stiff, somewhat sticky batter.
  7. Fill each mini-muffin cup so that it overflows just a bit.
  8. Bake for 10 minutes, rotate the baking tray and bake for an additional 10 minutes. Immediately remove the muffins to a rack to cool.
  9. Once completely cooled, store in an airtight container for up to 5 days. Freezes well. Enjoy!